Smoky BBQ Chicken Cheddar Pasta Bake
There’s something about the combo of smoky barbecue sauce and melted cheddar that just works, especially when it’s baked into a big dish of pasta and shredded chicken. This one comes together with pantry staples and whatever chicken you’ve got on hand, and it turns into the kind of dinner that gets requested again the next week.
Why You’ll Love This Recipe
This is comfort food that doesn’t ask much of you. You get tender pasta, saucy barbecue chicken, and a cheesy top that gets a little crispy in the oven, all in one pan.
It’s also incredibly forgiving. Rotisserie chicken, leftover grilled chicken, even canned chicken in a pinch all work fine here, so it’s a great way to use up what’s already in your fridge.
And honestly, it reheats beautifully, so it’s one of those meals that tastes just as good as leftovers for lunch the next day.
Ingredients You’ll Need
The base is a short pasta shape like penne or rotini, since those hold onto the sauce and cheese so much better than something long like spaghetti. Cook it just shy of al dente because it’ll finish softening in the oven.
For the chicken, shredded or diced cooked chicken breast is classic, but thighs work great too if you want something a little richer. Rotisserie chicken is a total shortcut here and nobody will know the difference.
Barbecue sauce is really the star, so use one you actually like the taste of since it flavors the whole dish. A smoky or slightly sweet variety works especially well, but feel free to mix in a little hot sauce if you want some heat.
Sharp cheddar gives the best flavor punch, but a blend of cheddar and mozzarella melts a little smoother if that’s what you prefer. A bit of cream cheese or a splash of milk stirred into the sauce keeps everything from drying out in the oven, and it makes the whole bake taste extra creamy.
Tips for the Best Results
Don’t fully cook your pasta on the stovetop. Tip: pull it a minute or two before it’s done, since it keeps cooking in the oven and you don’t want mushy pasta by the time it’s baked.
Mix your sauce and chicken together before you add the pasta, so every bite gets coated evenly instead of having dry spots. A little pasta water stirred in helps loosen things up if the mixture looks too thick.
Save some cheese to add in the last few minutes of baking uncovered, so you get that golden, slightly crisp top instead of a flat melted layer. Broiling for the last minute or two also does wonders if you want extra color.
If you like a little crunch, a sprinkle of panko or crushed crackers on top before baking adds a nice texture contrast to all that soft, cheesy pasta underneath.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for about 3 to 4 days. The pasta soaks up more sauce as it sits, so it might look a little drier the next day, but that’s totally normal.
Note: adding a splash of milk or barbecue sauce before reheating brings back that creamy texture. Reheat individual portions in the microwave in 30-second bursts, stirring in between, or warm the whole dish in the oven at 350°F covered with foil until heated through.
This also freezes surprisingly well. Just let it cool completely, portion it into freezer-safe containers, and it’ll keep for up to 2 months. Thaw it in the fridge overnight before reheating for the best texture.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can assemble the whole thing up to the baking step, cover it, and refrigerate it for up to a day before baking. You might need to add a few extra minutes to the bake time since it’ll be starting cold.
What pasta shape works best?
Short shapes like penne, rotini, or shells are ideal since they hold the sauce well. Avoid anything too delicate like angel hair, since it can turn mushy in the oven.
Can I use a different protein?
Absolutely, this works with pulled pork or even shredded turkey if that’s what you have. Just keep the ratio of protein to pasta about the same for the best texture.
Is there a way to make it lighter?
You can swap in reduced-fat cheese and use Greek yogurt instead of cream cheese for a lighter version. It won’t be quite as rich, but it’s still really satisfying.
product: 9×13 inch ceramic baking dish
Smoky BBQ Chicken Cheddar Pasta Bake
A comforting baked pasta loaded with shredded barbecue chicken, sharp cheddar, and a creamy smoky sauce.
Ingredients
- 1 pound penne pasta
- 2 cups cooked shredded chicken
- 1 1/2 cups smoky barbecue sauce
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 4 ounces cream cheese, softened
- 1/2 cup milk
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped green onions, optional
- 1/2 cup panko breadcrumbs, optional
Instructions
- Step 1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
- Step 2. Cook penne pasta in salted boiling water until just shy of al dente, then drain.
- Step 3. In a large bowl, combine shredded chicken and barbecue sauce, stirring until evenly coated.
- Step 4. In a saucepan over low heat, melt cream cheese with milk, smoked paprika, and garlic powder until smooth.
- Step 5. Add the cooked pasta and 1 1/2 cups of cheddar cheese to the chicken mixture and stir to combine.
- Step 6. Pour in the cream cheese sauce and mix until everything is evenly coated.
- Step 7. Season with salt and pepper to taste and transfer the mixture to the prepared baking dish.
- Step 8. Top with remaining cheddar cheese, mozzarella cheese, and panko breadcrumbs if using.
- Step 9. Bake uncovered for 20 to 25 minutes until bubbly and the cheese is melted.
- Step 10. Broil for 1 to 2 minutes for a golden top, watching closely to avoid burning.
- Step 11. Garnish with chopped green onions before serving.
